Gingerbread Scones (Vegan + Gluten Free)
Equipment
- whisk
- pastry cutter or two butter knives or forks
- spatula
- baking sheet
- parchment paper
- bench scraper or sharp knife
- small bowl
- spoon
Ingredients
For the Gingerbread Scones:
- 2 cups almond flour (188g)
- ¾ cup tapioca flour (99g)
- ¼ cup coconut flour (25g)
- ¼ cup coconut sugar (40g)
- 1.5 tsp baking powder
- ¾ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp kosher salt
- 5 tbsp avocado oil shortening (68g), cold*
- ½ cup full-fat canned coconut milk (120ml), cold**
- ¼ cup unsulphured molasses (87ml)***
For the Maple Glaze (Optional):
- 1 cup powdered sugar (126g)
- 1.5 tbsp maple syrup
- 2 tsp non-dairy milk of choice
- splash of vanilla extract
- pinch of kosher salt
Instructions
- First, make sure that your shortening has been sitting in the freezer for about 20 minutes. Similarly, make sure your coconut milk is cold (directly from the fridge/freezer, NOT your pantry). Using cold ingredients is crucial to making scones!
- In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, coconut sugar, baking powder and spices.2 cups almond flour, ¾ cup tapioca flour, ¼ cup coconut flour, ¼ cup coconut sugar, 1.5 tsp baking powder, ¾ tsp ground ginger, ½ tsp ground cinnamon, ½ tsp ground cloves, ¼ tsp kosher salt
- Then, add the cold shortening and use a pastry cutter (or two butter knifes or forks) to cut it into the dry ingredients until the shortening is in pea-sized clumps.5 tbsp avocado oil shortening
- Make a well in the center of the bowl and pour in the molasses followed by the chilled coconut milk. Use a spatula to stir the dough until fully combined. It will be relatively thick yet sticky, and you should see clumps of shortening.¼ cup unsulphured molasses, ½ cup full-fat canned coconut milk
- Transfer the whole bowl to the freezer to chill for 15 minutes. Meanwhile, line a baking sheet with parchment paper and lightly flour (with tapioca flour) a clean work surface. Once the dough is done chilling, turn it out onto the floured surface and use your hands to gently form it into a circle that's 8" in diameter.
- Use a bench scraper or a sharp knife to cut the dough into 8 triangles. Carefully transfer each scone to the baking sheet, leaving some space in between. Transfer the whole baking sheet to the freezer to chill for 15 more minutes. Meanwhile, preheat your oven to 400F.
- After the scones are done chilling, transfer them to the oven and bake for about 14-15 minutes, or until lightly golden on the edges. Allow them to cool for 10-15 minutes before adding the glaze.
- In a small bowl, mix together all of the maple glaze ingredients with a spoon. Feel free to add more milk or more powdered sugar if you want the consistency thinner or thicker, respectively. Use your spoon to drizzle each scone with the maple glaze. Enjoy!1 cup powdered sugar, 1.5 tbsp maple syrup, 2 tsp non-dairy milk of choice, splash of vanilla extract, pinch of kosher salt
Video
Notes
GENERAL NOTE: For baking recipes I highly recommend using a digital kitchen scale to measure your ingredients. This will yield the most accurate results. If you don't have one on hand, be sure to use the spoon & level method for measuring the dry ingredients. *NOTE: In order to make this recipe dairy free/vegan, I used this avocado oil shortening from Chosen Foods. However, you should also be able to use traditional Crisco shortening or ghee/unsalted butter if you're not dairy free. Either way, make sure to chill it first! **NOTE: If you're not dairy free, you can use chilled heavy cream instead. ***NOTE: I do NOT recommend using blackstrap molasses for this recipe because it yields a more bitter and less sweet scone. Use traditional molasses, such as the Grandma's brand. NUTRITION INFO: Nutrition info listed below is an estimation per serving and takes into account that you use all of the maple glaze, which isn't likely.
Nutrition
Calories: 438kcal | Carbohydrates: 49g | Protein: 7g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 182mg | Potassium: 209mg | Fiber: 5g | Sugar: 30g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 135mg | Iron: 2mg